The classic New York Sour is, “a powerful weapon to have in your home bartending arsenal,” for two reasons, says Tim Sweeney, head bartender and partner at Pebble Bar in New York City. For one, it's gorgeous. For another, despite its appearance, it's simple to make: Shake up a Whiskey Sour, strain, and float red wine on top.
This delicious combination of fruit and a spicy rye or smoky bourbon can please anyone. “It can be a great discovery for people who enjoy whiskey but aren’t big wine drinkers, and for those who love wine but aren’t big on whiskey,” Sweeney says. “And it's an absolute revelation for people who love both.”
For a new twist, try his Crimson and Clover, which pays homage to a few of his favorite drinks: the New York Sour, the Clover Club, and the Chicago Fizz. “The raspberry opens up a layer of fruitiness in the cocktail that is balanced out by the foamy texture of the egg and Angostura bitters,” he says. “The result is a balanced drink that has characteristics of both spring and fall cocktails, making it a versatile libation.”
Crimson and Clover
- 1 1/2 oz. Woodford Reserve (or other straight bourbon)
- 3/4 oz. tawny port
- 1 egg white
- 1 dash Angostura bitters
- 1/2 oz. simple syrup
- 3/4 oz. lemon juice
- 1/4 oz. raspberry puree (Sweeney recommends Perfect Puree)
- Freeze-dried raspberry powder or fresh raspberries for garnish
Place all ingredients in a shaker tin. Shake vigorously to integrate the egg white with the other ingredients, about 5 to 7 seconds. Add about 8 ice cubes and shake for another 8 to 10 seconds. Strain into a coupe and let sit for 25 to 30 seconds to allow the foam to line the top of the drink. Dust raspberry powder on top or garnish with raspberries on a pick.
